When I was a child, the New Year's Festival family would make oil tofu to eat, a big basket, every day to change the method to eat, just fried, we also directly held it into the mouth, very fragrant and enjoyable, but the parents do not give food, said that it will be on fire, so we are taking advantage of the parents do not pay attention, grab a handful and run.
Now the living conditions are better, every New Year's Festival is also relatively few people do this oil tofu to eat, to eat when they go out on the street to buy a pound or two, but the dishes made with it are still very popular, especially this dish with fish head, very delicious and very expensive, and the method is very simple.
Ingredients: half a pound of oil tofu, 1 big fish head, 1 handful of celery, 1 handful of garlic sprouts, 1 piece of ginger, white wine, soy sauce, oyster sauce, salt, boiling water, etc.
The detailed procedure steps are as follows:
Step 1: Prepare a fresh big fish head, the fish head should be careful when cleaning, there are more bones, it is easy to hurt the hand, to get rid of its gills, because this thing is very fishy, the fish head used for cooking is best to bring a little fish belly. After the fish head is cleaned, use kitchen paper to dry the water and cut it into pieces, the size is arbitrary.
Step 2: Prepare 1 handful of celery, 1 handful of garlic seedlings, celery to stalk, leave a little tender leaves on it, wash and cut them all into sections, garlic if it is large, use a knife to beat it, so easy to cook, garlic stalks and celery stalks are best to shoot it, cut well and put aside for later.
Step three: Prepare half a kilogram of Hakka oil tofu, put it in the water to scratch and wash twice, remove the excess oil of the oil tofu, wash it and grab the dry water with your hands, and then cut them in half, like to eat the whole, you can also eat without cutting, the same can be flavored.
Step 4: Prepare a pan that does not stick, dry a little oil under the pan, pour the fish head after the oil is hot, spread it flat in the pan, fry it on medium heat, fry it slightly until it is slightly yellow, turn it over and continue frying, don't fry too old, as long as the surface is slightly yellow.
Step 5: The fish head is almost fried on both sides, add a few pieces of ginger slices, sprinkle half a lid of white wine on the side, cover the pot lid and let it simmer for 1 minute, this step is to remove the fishy flavor.
Step 6: After 1 minute, add a spoonful of soy sauce, a little oyster sauce, an appropriate amount of salt, pour in 3 large bowls of boiling water, finally add oil tofu, spread the oil tofu flat on the fish head, then cover the pot, adjust the heat and simmer for 5 minutes.
Step 7: The time is almost up, open the lid and add the chopped celery garlic seedlings, then cover the lid and continue simmering for 5 minutes.
Step 8: Open the lid after 5 minutes, gently stir it with a spatula, if there is more juice in the pot, you can turn the heat to collect the juice, but the juice should not be dried, leave a little juice to taste better, almost turn off the heat out of the pot.
This Hakka oil tofu stewed fish head is done, like friends try it, don't look at nothing to sell, but the taste is really good, oil tofu sucked enough soup, fresh and fragrant, bite a mouthful of juice, eat very enjoyable, fish head fried and then stewed, no fishy taste, and the taste is tender and smooth, really good to eat.
The original author of this picture: Hakka Iron Head
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Hello everyone, I am Iron Head, a Hakka man who loves to cook and cook!
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